Thermometer for bakers.



A. WATKINS.

THERMOMETER FOR BAKERS.

APPLICATION FILED Dic. s, |9I4.

l l 53,740. Patented Sept. 14, 1915.

' @gm/wt. 3%

COLUMBIA PLANOCIRAPH Co..w^sHlNTON. D. c,

TINTTED sTATEs4 PATENT orrrcn.

ALFRED WATKINS, oF HEREFORD, ENGLAND.

Y THERMOMETER Foa namens.

To all whom it may concern.'

Be it known that I, ALFRED VVATKINs, a subject of the King of Great Britain, residing in Hereford, England, have invented a certain4 new and useful Improved Thermometer for Bakers, of which the following is a specification. Y

This invention has for its object an apparatus for use by V,bakers for readily determining the relative temperatures that dough ingredients, Hour and liquid, which on being mixed are to form the dough, must have before mixture inv order that they may yield a dough that will acquire a desired temperature.

In baking operations dough of different temperatures, that is dough of high and low temperatures, is employed. The quality of dough depends upon the degree to which it is fermented. A low temperature dough left for a long period will be substantially of the same qualityas a high 'temperature but otherwise similar dough left' to ferment for a comparatively short period.

Experimental data show that if dough is to have a temperature of 80 F., after fermentationand the flour from which it is to be made has before mixing a temperature of 77, then the temperature of the liquid to be mixed with the flour must also be substantially 7 7 9, that is the ingredients in this case are about 3 below the temperature that the dough will attain after fermentation. If, however, the temperature of the flour be above or below 77 and 80o dough is still desired, then the temperature of the liquid to be mixed with the flour must necessarily be lower or higher, as the case may be, though not to` an extent corresponding to the difference between 770 and the flour temperature.

With a view to determining quickly and easily these differences or in other words the temperatures that the liquid must have in order that, when mixedwith flour of a certain temperature, a dough of 80 will result, I have devised the apparatus the object of this invention. The apparatus may, however, be constructed so that it may be used for doughs that are to have temperatures other than 80.

The apparatus consists of the scales which are fixed or relatively movable with respect to one another according as it is to be used with dough of a xed temperature or a varying temperature. The scales are placed Specification of Letters Patent. Patented Sept, 14C, 1915. pplicationled December 8, 1914. Serial No. 876,133.

longitudinally, one of the other, with their scale division lines parallel and oppositely disposed; One of the scales, which I will term the flour temperature scale is an `ordinary temperature scale with suitable divisions.

The other scale is of an empirical nature, and will be termed the scale of code numbers or liquor scale, and is used for indicating the temperature that liquor must have so that, when mixed with a flour of some known temperature, there will result a dough of a desired temperature.

The invention will be described with reference to the accompanying drawings in which- Figure l is an elevation of one form of the apparatus according to this invention, in which the scales are fixed, and which is intended for use in baking operations where the dough is to be always of a constant temperature and in the example shown of 80O F.; Fig. 2 is a view of two relatively movable scales used in a modied form of the apparatus.

The thermometer apparatus shown in Fig. l consists of a suitably formed'thermometer a having a thermometer scale Z9 adjacent to one si de of the mercury or like tube serving as the flour temperature scale. On the yother side of the mercury tube is a second scale c having divisions that are determined by experiment. The scale c may be termed the code number scale or liquor scale.

Generally speaking, the relation between the two scales is such that 30 divisions on the flour scale are approximately equal to 22 divisions on the liquor scale.

The device or apparatus shown in Fig. 1 is one that is adapted for use when the .dough to be formed is to have a constant temperature, which in the example illustrated is supposed to be 800. The two scales of thisA apparatus are fixed and in such relation to one another that if a line d be drawn across the flour scale in correspondence with what would be the 77 division, then the line will be found to be, as explained above, in register with a line al on the liquor scale corresponding with what would be the 77 division on that scale.

In using the form of apparatus shown in Fig. l the temperature of the lour is ascertained by placing the thermometer in the Hour and reading the temperature on the flour scale. The figure thus read is taken as a code number, and the right temperature to which the liquor must be mixed is indicated by the number corresponding to the division on the flour scale Which is opposite the division on the left hand or liquor scale, which bears a number the same as the ascertained code number. Y

A thermometer apparatus having scales, formed as shown in Fig. 2, is used in operations for producing doughs having various temperatures. The Hour scale in Fig. 2 is provided with a fixed index e which has a position between the divisions thereon corresponding With 72 and 74. In using apparatus with vrelatively movable scales and of the forni shown in Fig. 2 the scales are lirst of all set so that the index e registers with the division on the liquor scale that bears a ligure corresponding with the temperature that the dough is to have. The temperature Vof the flour is then ascertained by placing the apparatus in the flour and reading oil' the figure indicatin the temperature on the flour scale, which gure is to be taken as the code number. The requisite temperature of the liquor can be then readily ascertained for it is indicated by the division on the flour scale Which is opposite the division on the liquor scale which bears -a number or figure the same as the ascertained code number of the flour. Y

The temperature number opposite the division on the liquor scale bearing a number corresponding with the ascertained code number is that of the temperature to which the liquor must be mixed. For example, if the scales are set as in Fig. 2V and the ascertained iiour tempera-ture is 70o the temperature to which the liquor must be mixed is indicated opposite the code number 70 on the liquor scale, namely87o.

Having thus described the nature of the said invention and the best means I know of carrying the same into practical effect, I claim y Y l; Apparatus for determiningV the relative temperature of the flour and liquorin- Copies of this patent may be obtained for gredients of dough, before the same are mixed, so that Adough having a desired temperature may result, which comprises a -thermometer having an ordinary temperature scale, for indicating the temperature of the flour, and an empirically divided scale, the said scale being parallel and arranged With respect to one 4another in such a manner that the requisite temperature of the liquor will be indicated by that ydivision on the lflour temperature scale which is opposite the division on the empirical scale which bears a number or figure the same as that of the division on the iourv temperature scale indicating the` ascertained temperature of the flour.

Y Apparatus for determining the relative temperatures Toiy the flour and liquor ingradients of dough, before 'the-same are mixed, so that dough having a desired temperature may result, which comprises a thermometer having an ordinary temperature scale, for indicating vthe temperature of the flour, said scale having a iixed index and a -second scale empirically divided, said second scale being adjustably movable relatively to the iiour scale so that the division on the second scale bearing the number corresponding With the temperature that dough 1s Ito have maybe brought into register With Ythe said index whereupon the requisite temperature of the liquor will be indicated by that division on thefiiour temperature scale which is opposite the division on the empirically divided scale'w'hic'h bearsra num-f ber or figure the same as that of the `division v on the flour temperature scale :indicating the ascertained temperature of the Hour.

, In testimony whereof I have signed my name to this specification "in the presence of two subscribing Witnesses. V j

Y l VALFREDLWATKINS.

l Witnesses: A i I JAs. @.Nioiioils, p Giras. S. Sonriicafin.,Y

ve cents each, by addressing the Commissioner 'of Patents. Washington-,1).03. 

